Process of manufacturing malt.



J. VON DER KAMMER.

PROCESS OF MANUFAGTURING MALT.

APPLIOATION FILED JUNE 19, 1913.

1,084,943. I Patented Jan. 20, 1914.

zwwvssszs: I INVENTOR:

UNITED STATES PATENT OFFIGE.

JOHN Von DER KAMMER, or BERLIN, GERMANY, ASSIGNOR 'ro BERTHA voN 15mKAMMER, OF CHICAGO, ILLINOIS.

PROCESS 'OF MANUFACTURING MALT.

Specification of Letters Patent.-

Pat-ented Jan. 20,191.

Application filed June 19, 1913. Serial No. 774,617.

To all whom it may concern:

Be it known that I, JOHN VON DER KAM: MER, a citizen of "the UnitedStates of America, residing in Berlin, Germany, have invented certainnew and useful Improvements in Processes of Manufacturing Malt,

ing substances in a tightly closed tank for the purpose of obtainingpreliminary germination, and after the discharges of the solution, it isleft to itself in the tank which is again closed, until the greatestpossible quantity of water has been absorbed. There- 'upon the barleyiscontinuously moved in the closed tank until the formation of enzyms andconversioninto a complete state of mealiness, without anyfurtheraddition of nourishing substances in order to prevent anover-germination.

A sectional view of an apparatus preferably employedin carrying out thepresent process is illustrated in the accompanying drawing.

A rotatable drum is preferably used as a germination tank, the. wall ofwhich may consist, as shown in the-accompanying drawing, of a casing aof perforated sheet metal surrounded by a corrugated;-sheet metal casingb with the casing a resting on the corrugations. In that way, on the onehand, the casing. a is strengthened, and, on the other hand, conduits 0are formed through which the liquid escaping from the drum may bedischarged.

The process is carried out in the following manner: The barley, withouthaving been previously steeped, is placed in the drum, and thenmoistened with such'a quantity of nourishing substance liquid that thesaid liquid submerges the barley. The impurities contained therein, riseto the surface, and are discharged through an opening 12 in one of theend walls of the drum. After a short action, for instance up to half anhour, it is discharged through'the conduits 0, and the apparatus isclosed, so that air cannot enter from the outside. After the grain hasbeen left to itself for several hours, nourishing liquid is again added.The moment for the supply of new nourishing liquid is indicated by thefact that the barley appears dry. This process is repeated three or fourtimes or as many times until 30-36 hours have passed. Then no morenourishing liquid is supplied, but the barley is left to itself in theclosed apparatus for 6268 hours, according to the nature of the barleyand to the kind of the nourishing substances, and then at once broughtinto the drying kiln. With the exception of short intervals for thesupply and discharge of the nourishing substance solution, the drum isrotated during the Whole of the process.

Owihg to the barley which is to germinate, not having been previouslysteeped, as has been the rule hitherto, the substances of the grainintended for the germination and formation of enzyms are retained andutilized in the germinating process. Owing to that, the germinationbegins more quickly, and therefore enzyme are formed earlier. Bothprocesses are assisted by the supply of nourishing solution, whereby theconsumption of endosperm substances for nourishing the germs is limitedor entirely avoided. Owing to the omission of steeping as a processseparate and distinct from the process of germination and development ofthe enzyms, a considerable economy is moreover effected in the firstcost and the cost of maintenance. Moreover, a complete swelling up ofthe barley and therefore a proper. loosening up of the endospermsubstance, is obtained. During the first six hours of the process theretakes place, as shownrby practical experiments, such 'a strongabsorption of water that the increase in weight of the barley amounts toabout 45%. After another six hours, it' amounts to about 50%, and afterthe first period of the process, that is to say, during the first 30-36hours,'durin-g which nourishing liquid added, to about -70%. During thefirst period, a germination takes place with the formation of roots, thesaid. germination being completed in the next 14-18 hours of the secondperiod. At the same time, an over-germination is prevented not only bythe complete suppression and consumption 'of nourishing substancesolution and moisture, but also by the continuous movement of thebarley. At the same time and during the next 418 hours, themultiplication and, the activity of the enzyme continuously increase,and a conversion to a complete state of mealiness and therefore a betterquality of the green malt is insured, and a higher yield of malt isobtained than with the known processes.

The kind of the nourishing substances depends on the nature and kind ofthe barley use also any other known solution, for instance Knopssolution, 2'. e; 41 gr. CaN O 1 gr. KNO 1' gr. MgSO,, 1 gr. H,KPO,, .5gr. KCl.

If the proportion of moisture in the barley, after the germination iscompleted, is too great, so that in spite of the motion, the grain cancontinue to germinate and the germination thus become excessive, thegrain must. be removed from the drum and dried in the open air, so as tobring about an immediate destruction of the roots. It is preferable tolet the grain fall for the purpose through a Warm currentof air.

What I claim is:

1. The herein described process for the manufacture of malt whichcomprises moistening the grain with a nourishing solution in a drum,discharging the solution, closing the drum to exclude outside air,leaving the grain to itself for starting the growth, repeating theforegoing steps until the growth of the grain is nearly completed, andagitating and leaving the grain to itself closed within the drunnwithoutany further supply of nourishing substances until the formation ofenzyme is completed and the grain is converted to a complete state ofmealiness.

2. The herein described process for the manufacture of malt whichcomprises moistening the grain with a nourishing solution in a drum,discharging the solution, closing the drumt-o exclude outside air,leaving the grain to itself for starting the growth, agitating,repeating the foregoing steps until the growth of the grain is nearlycompleted,

and agitating and leaving the grain to itself closed within the drum,without any further supply of nourishing substances until the formationof enzyms is completed andthe grain is converted to a complete state ofmealiness.

In Witness whereof, I have hereunto signedmy name in the presence of twosubscribing Witnesses.

JOHN VON DER KAMMER. Witnesses HENRY HASPER, WOLDEMAR HAUr'r;

